Instant Pot Chicken Cacciatore

Instant Pot Chicken Cacciatore

Veggie-packed, savory and perfect over pasta! Try this classic Chicken Cacciatore, made extra-easy in the instant pot.

  • prep
  • cook
  • 6 servings


  • 3 Tbsp olive oil

  • 1/2 medium yellow onion, finely diced

  • 6 boneless, skin-on chicken thighs

  • 8 oz sliced mushrooms

  • 1/2 cup red cooking wine

  • 1 (28 oz) can fire roasted crushed tomatoes with juices

  • 2 tablespoons tomato paste

  • 1 red bell pepper, diced

  • 1 large carrot, peeled and sliced

  • 4-6 cloves garlic, finely chopped

  • 6 sprigs fresh thyme

  • 1/4 cup fresh basil leaves, finely chopped

  • 2 Tbsp fresh parsley, finely chopped

  • 1/2 teaspoon dried oregano

  • 1 (6 oz) can sliced Lindsay Black Olives

  • 7 oz cherry tomatoes, halved

  • Salt & pepper to taste

Cooking Directions

  1. Heat Instant Pot to saute. Add 1 Tbsp olive oil and onion, cook for 2 minutes until aromatic.

  2. Add mushrooms, cook until browned on each side. Transfer to a plate and set aside.

  3. Add 2 Tbsp olive oil to Instant Pot, add chicken and cook until browned on both sides.

  4. Add cooking wine to pot, allow to simmer until liquid is reduced in half.

  5. Add mushroom mixture, canned tomatoes, tomato paste, bell pepper, carrot, garlic, thyme, half of the basil, half of the parsley and oregano.

  6. Cover, seal valve and cook on High Pressure for 15 minutes. Allow the pressure to release naturally before opening the lid.

  7. Stir in olives. Top with basil and parsley. Serve and enjoy!